Cashew Cream Cheese
If you’re vegan or dairy intolerant, or just enjoy delicious cream cheese like I do, then this one is for you!
This tangy, smooth cream cheese is perfect for lasagna, over cauliflower & broccoli bake, or as a dip for raw veggies; or if you’re like me, straight up on a spoon!
Ingredients
1 cup raw cashews (soaked)
¼ cup filtered water
¼ cup nutritional yeast
2 tablespoons lemon juice
2 cloves garlic
1 tablespoon raw apple cider vinegar
1 tablespoon Dijon mustard
Salt and pepper to taste
Method
Simply add all ingredients into your high speed blender and blend until thick and creamy.
Pour or spoon into a glass jar or container and place in the fridge to chill.
The cream cheese will further harden after it’s been chilled.
Store in the fridge for up to 5-7 days.
Classic Hummus
In their earlier years, the only way I could encourage my boys to eat raw vegetables was to serve cucumber and carrot sticks with a big dollop of hummus on their plate. It was getting costly, so I started making my own hummus, and later, my own tahini. There is always...
How to make Tahini (sesame seed paste)
After all the delicious tahini based treats I've been making this week, I was rather upset when I scraped the very last spoonful from my tahini jar. With a jar of sesame seeds on the shelf and sesame oil in the pantry, I attempted to make my own for a fraction of the...
Basil Pesto
When your fussy-eater 7 year old tries a pesto sauce at a vegan market and says it's the best thing he tried there, you don't miss an opportunity to whip up a pesto sauce and serve him pesto pasta for dinner! I added a sneaky handful of baby spinach leaves to the mix,...
0 Comments